Abstract

Microwave treatments have been used in drying of almonds and pistachios, and in hazelnuts roasting. Radiofrequency (RF) energy and microwave are promising technologies to be applied in the AgroFood sector and at industry level. RF energy has been used as a means to rapidly heat nuts (almonds, walnuts, hazelnuts) to control post-harvest insects, in a rapid process able to maintain the quality and sensorial properties of nuts. Several food productions, such as dried fruits, ham, sausages, and cheese, are subject to mite infestation and contamination with bacteria and fungi. The excessive presence of mites induces a change in sensory properties and lowers the quality of stored foods. In addition, in the drying process, RF and microwave treatments reduce rapidly the moisture content and contribute to inhibit the activity of enzymes involved in lipid peroxidation, ensuring not only an extension of shelf-life, but also preserving the sensory properties and quality of the food productions during storage.

Autore Pugliese

• Santino Angelo , Poltronieri Palmiro

Tutti gli autori

• P. Poltronieri; A. Santino; L.F. Ciarmiello; J. Hubert

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2015

ISSN

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ISBN

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Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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